A holiday cocktail party is always a good idea! A casual party for drinks and munchies offers the perfect opportunity to invite the new neighbor down the street, or an acquaintance that you know only casually but would like to get to know better. Another fun idea is to ask a couple of good friends to each bring along one or two people who they think you’d enjoy getting to know.

Given that a cocktail party is a rather informal type of gathering, the mechanics of how it works are relatively simple even for a novice host or hostess. You don’t have to worry about having enough of Grandma’s china or fussing about seating arrangements. Guests can move about and mingle, chatting and nipping and nibbling as they go along. What fun!

I always choose recipes that can be prepared ahead of party time with just a minimum of last minute plating or warming up. The host and hostess should have fun, too. Cheers!

Endive with Herb Cheese and Pea Shoots

8 ounces Boursin cheese (purchased or home made – recipe below*)
2 Tablespoons finely minced fresh parsley
2 teaspoons finely fresh minced chives
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
2 heads Belgian endive, leaves separated, washed, and dried
4 strips lean bacon, cooked and crumbled fine
1 box pea shoots

Place cheese, herbs, salt and pepper in work bowl of food processor. Use on/off turns until smooth and creamy. Transfer mixture to pastry bag with a plain fluted tip. Squeeze about 1 Tablespoon of cheese at the base of each leaf of endive. Sprinkle with bacon and then top with a few pea shoots, pushing them down gently to make them stick to the cheese.

Yields 24 pieces.

MAKE AHEAD NOTE: Filling can be made up to 1 week in advance. Store in a tightly covered container in the refrigerator. Remove from ‘fridge about an hour before filling endive leaves. Once filled, leaves can be covered and store in the refrigerator for up to 2 hours before serving.

Homemade “Boursin” Cheese

4 ounces cream cheese
4 ounces farmer cheese
4 ounces small curd cottage cheese
2 Tablespoons plain Greek yogurt
2 cloves garlic, peeled and minced
1 Tablespoon minced fresh chives
1 Tablespoon minced fresh oregano
1 Tablespoon minced fresh thyme
1 Tablespoon minced fresh parsley
Salt and freshly ground black pepper to taste

In a food processor or with a hand mixer, combine cream cheese with farmer cheese, cottage cheese and Greek yogurt. Add garlic and herbs and season to taste with salt and pepper. Transfer mixture to a crock or small bowl, cover, and refrigerate for at least a couple of hours before serving.

Yields  about 1¾ cups.

MAKE AHEAD NOTE: Cheese may be prepared up to 3 days in advance. Store in a tightly covered container in the refrigerator.